Cook the Issue 2010: Roasted Cauliflower with Olives and Pecorino - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Roasted Cauliflower with Olives and Pecorino

By Pielove, member

November 14th, 2010

This recipe is from the "What we're cooking now" section, page 18, of Issue 108.  Well, we love roasted cauliflower and we love tapenade (which is substantially equivalent to the olive mixture in this recipe)-- since this dish combines both, I thought it would be a hit.  The problem is that the olive tapenade overwhelms the sweet nuttiness of the roasted cauliflower which really needs no embellishment.  My advice-- stir the tapenade into some plain pasta, then eat the roasted cauliflower as a side dish.  


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: That is one of two cauliflower recipes that I won't be making, the other is the one with scallops. It seems that the tapenade would be too intense. I loved the cauliflower with fresh herbs and olives though, nice and light and shaved parm didn't hurt it either.

My favorite cauliflower is a gratin recipe that I make...love it. Posted: 8:51 am on November 15th

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